A delicious and moist butter cake with flame pattern created by drawing crisscross zizag lines cutting through the cocoa and the vanilla batters. The flame pattern was an inspiration drawing from the hurricane pattern adorned the beautiful Swiss rolls baked by my Malaysian FB friends. Although I could not imitate their hurricane pattern, I was contented with the flame pattern 😉
Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160°C at second upper rack for 30 minutes, shift to middle rack at 170℃ for 10 minutes.
Ingredients
All ingredients in room temperatureUsing 55g Omega 3&6 eggs
Vanilla Yogurt Batter
110g unsalted butter, softened
Pinch of salt
90g caster sugar
3 eggs
100g top/cake flour
10g semolina flour/top/cake flour
6g milk powder, optional
2g baking powder
25g vanilla yogurt
10g condensed milk
1/2 tsp vanilla extract
Cocoa Batter
5g cocoa powder
10g hot water
2. Mix top flour, semolina flour, milk powder and baking powder in a bowl. Set aside.
3. Combine vanilla yogurt, condensed milk and vanilla extract in a small glass. Set aside.
In a separate bowl, combine cocoa powder with hot water into a smooth paste. Set aside.
4. Cream softened butter, pinch of salt, and caster sugar till light and fluffy.
5. Add in eggs, one at a time, to the butter cream, using the electric hand blender.
6. Fold in the sieved flour mixture from Step 2.
7. Mix in the vanilla yogurt mixture from Step 3. Mix the batter till smooth.
8. Transfer about 1/3 of the vanilla batter to combine with the cocoa paste.
Pour the cocoa batter into the prepared cake pan and level it.
9. Add the vanilla batter, in small portions, over the cocoa batter. Level the batter.
10. Use the handle of a spoon to draw zigzag pattern across the batter. Starting from the shorter breadth,
then followed by the longer length. Keep the zigzag lines close to get a nicer cross-section pattern.
11. Bake at the second upper rack of a preheated oven set at 160℃ for 30 minutes. Then bring down to the middle rack, and continue to bake at 170℃ for another 10 minutes, or till golden.
12. Transfer the cake to a cooling rack to cool down for about 5 minutes, or till the sides of the cake shrink away from the wall of the baking pan.
Invert out the cake and let it rests on a cooling rack.
Wrap a sheet of cling wrap over the cake to keep the moisture in.
13. Slice the cake after it has complete cool down. Enjoy 😋
Every slice of cake has a different flame pattern 😍
1/2 tsp vanilla extract
Cocoa Batter
5g cocoa powder
10g hot water
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| I personally prefer this brand of vanilla yogurt which does not have strong acid taste, and have real vanilla beans in the yogurt. |
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| semolina flour |
Directions
1. Grease the cake pan with butter. Set aside.
2. Mix top flour, semolina flour, milk powder and baking powder in a bowl. Set aside.
3. Combine vanilla yogurt, condensed milk and vanilla extract in a small glass. Set aside.
In a separate bowl, combine cocoa powder with hot water into a smooth paste. Set aside.
4. Cream softened butter, pinch of salt, and caster sugar till light and fluffy.
6. Fold in the sieved flour mixture from Step 2.
7. Mix in the vanilla yogurt mixture from Step 3. Mix the batter till smooth.
8. Transfer about 1/3 of the vanilla batter to combine with the cocoa paste.
Pour the cocoa batter into the prepared cake pan and level it.
9. Add the vanilla batter, in small portions, over the cocoa batter. Level the batter.
10. Use the handle of a spoon to draw zigzag pattern across the batter. Starting from the shorter breadth,
then followed by the longer length. Keep the zigzag lines close to get a nicer cross-section pattern.
12. Transfer the cake to a cooling rack to cool down for about 5 minutes, or till the sides of the cake shrink away from the wall of the baking pan.
Invert out the cake and let it rests on a cooling rack.
Wrap a sheet of cling wrap over the cake to keep the moisture in.
13. Slice the cake after it has complete cool down. Enjoy 😋
Every slice of cake has a different flame pattern 😍
Hi
ReplyDeleteI hv tried baking yogourt coco butter cake, the outlook result looks pretty n yummy but the inner is a bit wet. Could it be tht it is not well cooked. But i hv tried using a skewer to test n it turned out cleaned.
Wonder where is my mistake.
hi Irene, from my experience it could be the batter was not well combined. The butter and egg could be separated during mixing. Try adding some flour mixture to the batter while combining the eggs to the butter cream. Hope this info helps ;)
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